Where I live, it has been a rainy, cold summer. I have been inundated with photos of friends in other parts of the country, in pools and waterparks, trying to keep cool during these past few hot months. I will admit to feeling pangs of jealousy, as I turn on the oven to make pizza, not being concerned if the house temperature goes up a few degrees, because I am wearing fuzzy slippers and a long-sleeved shirt.
One of the fun things about summer, for me, is creating all sorts of "no cooking" recipes, the kind of light, fresh bowls that feel perfect for a hot summer's night. I offer up this recipe for those of you who are not freezing. And for those of you who are? This makes a perfect lunch.
This lemony lentil quinoa salad is very simple to make, and it is chock-full of protein and other goodness. Best of all, it keeps for a few days in the fridge, so it really is a perfect make-ahead lunch for those crazy days when you cannot leave your desk. And yes, it is a wonderful, light dinner for those of you who are eyeing the humidex with sweaty agony, or who have just popped out of the pool to grab a quick supper.
Sigh. I don't even hate you - but if you ever want a houseguest, I do love to cook, and I come equipped with wine!
Prepare quinoa according to package directions. Allow to cool. MAKE AHEAD: Prepare quinoa the day before.
Whisk together olive oil and lemon juice.
Mix cooked quinoa with lentils, vegetables, and parsley. Toss with olive oil and lemon juice; garnish with additional parsley if desired, and serve.
This salad makes for a great lunch, and will keep in the fridge for two days.